IT’S British Pie Week, so if you ever needed an excuse to enjoy some yummy pies, here it is.
This curried chicken pie freezes brilliantly, so why not give it a go?
When batching pies, I find the easiest way to do so is to freeze the pie filling in a reusable freezer bag and place your pastry next to it ready to grab out when you need it.
Happy pie batching!
Curried Chicken Pie (serves four)
Prep time: 15 minutes
Cook time: 35 minutes
- 1 tbsp oil
- 115g frozen diced onions
- 280g frozen sliced peppers
- 2 heaped tbsp korma spice paste
- 4 chicken breasts, diced
- 120ml creme fraiche
- 120ml double cream
- 240ml chicken stock (using 1 cube)
- 1tbsp mango chutney
- 1 pack puff pastry
METHOD: Heat oil in large frying pan. Add onions and peppers, soften for five minutes.
Add the korma paste and stir well.
Add chicken breasts to frying pan and cook for eight minutes on medium heat until cooked through.
Stir in creme fraiche, cream and stock. Continue to cook for five to six minutes until the sauce is smooth.
Remove from heat and add mango chutney.
Season with salt and pepper, to taste.
Ready to freeze: Once the mix is completely cool, transfer it to a labelled reusable freezer bag and freeze, with the pack of puff pastry next to it.
Ready to cook: Defrost the pie mix and pastry.
Put the mix into a saucepan and heat until piping hot.
Transfer to ovenproof dish and cover with pastry. Use milk to brush the top of the pastry to give a golden crust.
Cook at 210C/190C fan/gas mark 7 for around 35 minutes until golden-brown.
The Batch Lady’s recipes can be made in advance for British Pie Week[/caption]